Salmon on Baby Arugula

Broiled Salmon on Baby Arugula

The arugula salad in this meal is taken from epicurious.com

Salmon
1.5 lbs of salmon fillets - I have it cut into 4 fillets
1.5 Tbsp lemon juice
1.5 Tbsp extra virgin olive oil
dried rosemary
salt and pepper

Combine lemon juice, olive oil and salt and pepper into a glass baking dish or other shallow pan.  Place salmon fillets, skin side up on top of lemon mixture to marinate for 15-20 minutes (don't let it marinate too long or the lemon will start to cook the salmon)


Turn broiler on and let heat up.  On rimmed cookie sheet covered with aluminum foil place salmon fillets skin side down.  Sprinkle with dried rosemary and broil.  Broilers cook at different speeds depending on how hot it is and how close the fish is to it.  Keep a close eye on the salmon, checking every few minutes.  Ours took about 10-12 minutes to cook.

Arugula salad
3 cups baby arugula leaves
2/3 cup grape or cherry tomatoes, halved
1/4 cup thinly sliced red onion
salt and pepper to taste

1 Tbsp extra virgin olive oil
1 Tbsp red-wine vinegar

Combine arugula, tomatoes and onion in bowl.  Just before serving, season with salt and pepper and drizzle with combined oil and vinegar.  Toss well.


Serve with salmon on top of salad.

We had this meal with roasted sweet potatoes.  To roast sweet potatoes, peel and dice sweet potatoes and cut into 1 inch pieces.  Toss with olive oil and sea salt - place on rimmed cookie sheet or baking pan and cook at 400 for 30 - 45  minutes.


This is Miss Elsa's favorite meal.  She loves "Samson" as she calls it.  Make sure you have extra lemon - both my girls love their fish with lots of lemon juice squeezed on it at the table!
Both Katy and Elsa loved the arugula salad (minus the onions).  So did their neighbor friend who ate with us that night!